MEXICALI PASTA SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Mexican
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Tri-color Pasta Spirals — *
6 sm Tomatillos, **
1/2 Jalapeno Chile — ***
20 oz Pineapple Chunks — ****
1 tb Cilantro — Fresh, Snipped
2 tb Vegetable Oil
1/2 ts Lime Peel — Grated
1/4 ts Salt

* 3 Cups of uncooked pasta should be used.
** Each tomatillo should be cut into 8 wedges.
*** The jalapeno should be seeded and finely
chopped. **** The pineapple chunks should be the
ones canned in their own juice. Drain but reserve 2
Tbls of the juice. Cook the pasta as directed on the
package and drain. Rinse with cold water and drain
again. Mix the pasta, tomatillos, chile and
pineapple. Mix the reserved juice and the remaining
ingredients. Pour over the pasta mixture and toss.
Cover and refrigerate until chilled, at least 2 hours.

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ARTICHOKE SPINACH DIP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 oz Artichoke hearts — drained
10 oz Bag spinach
3/4 c Mayonnaise
3 tbsp Lemon juice
1/2 tsp Grated lemon rind
Tabasco — to taste
Salt pepper

Chop artichoke hearts in food processor fitted with steel blade. Set aside.
Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in
food processor. Add chopped artichoke hearts and remaining ingredients and
process just until blended. Prepare a day in advance. Serve with vegetable
sticks. Yield 2 1/2 cups.

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Title: Peanut Chili Dip
Categories: Appetizers
Yield: 4 servings

1/3 c Peanut Butter (any variety)
3 T Water
2 T Soy sauce
2 T Lemon juice
2 t Honey
2 x Cloves garlic, finely minced
1 T Chili powder
1 ds Crushed dried Red Pepper

GARNISH: finely chopped peanuts and dash of paprika, optional.
Stir peanut butter and water into a paste and add other ingredients,
mixing well. Spoon into serving bowl. Garnish.
Makes 2/3 cup
This dip is perfect with bland crackers, or with a variety of fresh
vegetables, such as carrots, broccoli, green or red pepper, or
cauliflower.
NOTE: Add more water if your peanut butter is too firm.

MMMMM

Bean Ragout w/Cilantro-Cornmeal Dumplings

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 small zucchini, sliced and cut into quarters
1 tablespoon vegetable oil
2 onions — chopped
1 poblano chile — seeded chopped
3 cloves garlic — minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 28 oz. can tomatoes, undrained — chopped
2 cups red bell pepper — chopped
1 15 oz. can pinto beans — rinsed drained
1 15 oz. can black beans — rinsed drained
3/4 teaspoon salt, divided
freshly ground black pepper
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoons vegetable shortening
1/4 cup Cheddar cheese — shredded
1 tablespoon fresh cilantro — minced
1/2 cup milk

Heat oil in a Dutch oven over medium heat until hot. Add onions; cook and
stir about 5 mins. or until tender. Add poblano, garlic, chili powder, cumin,
and oregano; cook and stir about 2 mins.
Add tomatoes, zucchini, red bell pepper, beans, and 1/4 tsp. salt; bring t
o a boil. Reduce heat to med-low, and simmer, uncovered, 5-10 mins. or until z
ucchini is tender. Season to taste with salt pepper.
To prepare dumplings, combine flour, cornmeal, baking powder, and remainin
g 1/2 tsp. salt in a medium bowl; cut in shortening with pastry blender or fork
until mixture resembles coarse crumbs. Stir in cheese and cilantro and then
add milk. Blend just until dry ingredients are moistened.
Drop dumpling dough into 6 rounds on top of simmering ragout. Cook, uncov
ered, 5 mins. Cover and cook 5-10 mins. more or until toothpick inserted into
center of dumplings comes out clean. Garnish as desired.

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KIROS KAI FAKI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —-KLINGON PIGS FEET PEA
SOUP—————
2 1/2 lb Fresh pigs feet
-or pork hocks
-salt
1 lb Yellow split peas
1 Onion — chopped
2 qt Water
-butter

The night before you plan to make this soup, soak the
feet or hocks in brine (1 tablespoon of salt per quart
of water). They should be completely covered. Put the
split peas to soak in plain cool water. There should
be about 2 inches of water over the peas–they will
swell quite a bit. The meat should be put in the
refrigeratior overnight; the peas may be, too, but it
is less important.
In the morning, take the meat out of the brine, put
it in a 8 qt. pot, add the peas, onion and 2 quarts of
fresh water. Bring to a boil. Skim off any foam that
comes to the top, then reduce the heat and simmer for
about 6 or more hours, stirring occasionally so the
peas do not stick to the bottom of the pot. The meat
should be fallng off the bones, and the soup should be
quite thick and fairly smooth.
Take the meat and bones out of the soup and cool
slightly. Take the meat off the bones and cut into
smaller pieces. Put the meat back into the soup and
reheat if necessary. Serve with a small pat of butter
in the center of each bowl.

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BLACK BEAN SANDWICH TORTE

Recipe By : Elaine Kosrova, “Healthy Living”
Serving Size : 8 Preparation Time :
Categories : Vegetarian Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*** BLACK BEAN SPREAD ***
15 ounces canned black beans — drained and rinsed
1 tablespoon olive oil
3 cloves garlic — chopped
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 tablespoon balsamic vinegar
1/4 teaspoon salt
*** BREAD FILLINGS ***
2 large fresh lavash — 10-12 inch pieces,
— or pita
2 cups fresh argula leaves — rinsed
4 ounces feta cheese — crumbled
1/2 small red onion — thinly sliced
3 medium ripe tomatoes — about 12 ounces,
— sliced 1/2-inch
— thick

1) To make the Black Bean Spread, place the black beans in the bowl of a food
processor fitted with a chopping blade. In a small skillet, heat the oil over
medium heat; add the garlic, oregano, and red pepper. Cook for 2 minutes.
Add the garlic mixture, including all the oil in pan, to the beans. Add the
vinegar and salt; process until mixture is almost a smooth puree. Set aside.
(Spread can be made ahead and refrigerated for several days.)

2) To assemble torte, fit a 22-inch-long piece of aluminum foil into a 9-inch
square baking pan, so that foil covers the bottom and evenly overhangs
opposite sides of pan. Cut out a 9-inch square from one piece of lavash,
reserving trimmings. Fit the lavash into foil-lined pan, then top with the
trimmings, arranging them as evenly as possible.

3) Preheat oven to 250 degrees F. Spoon Black Bean Spread evenly over lavash
in pan. Top with layers of arugula, feta, red onion, and tomato. Cut out
another 9-inch square from remaining lavash and place over tomato layer.

4) Fold in the overhanging sides of the foil to cover the torte. Bake for 15
minutes to warm. To serve, remove the torte from pan by lifting foil ends.
With a spatula, slide torte off foil onto cutting surface. With serrated
knife, cut into quarters; cut each quarter diagonally in half and serve.

Notes: Fresh lavash, also known as “shepherd’s bread,” tastes similar to pita
bread but is thinner and larger in size and can be found in specialty-food
stores. If unavailable, substitute Afghan bread, large flour tortillas, or
packaged thin-crust pizza dough (such as Boboli). Black beans are rich in
phytoestrogens, which may reduce the risk of breast cancer, cool down the
symptoms of menopause, slow osteoporosis, and inhibit heart disease. Black
beans are a great source of high-quality protein, especially for vegetarians.
Black beans supply a lot minerals, including copper, iron, magnesium,
phosphorus, potassium, and zinc. A good source of folic acid, black beans can
help protect against birth defects. From October, 1998 issue of Country
Living’s “Healthy Living”, article called “Superheroes on the supper table”,
page 112.

Typos by K. Hudson Lipin, 09/05/98
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Cha Gio

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tb tree ear mushrooms
1 cup Soaked — roughly chopped
thread noodles
1 pound Ground pork
1/2 pound Chopped shrimp or crabmeat
1 Tb fish sauce
1 teaspoon Each salt pepper (white)
2 Garlic cloves — chopped
1/4 cup Each chopped red onion — chives
8 Rounds Rice paper
Beer
Mint — basil coriander

Lettuce leaves
Cucumber slices
—–DIPPING SAUCE—–
1/4 cup Minced garlic
1/2 cup Fish sauce
1/3 cup Lime juice
1 tablespoon Sugar
1 teaspoon Sa-te oil

Soak tree ears, set aside bean thread noodles. Chop pork to a finer
consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper,
garlic, onions and chives. Drain and dry the tree ears and add them. Add the
bean thread noodles and blend thoroughly kneading with the hands.

Brush the rice paper on each side with the beer and set aside.

Cover with a cloth as you work. They take a minute or two to soften.

Put a heaping spoonful of the filling across the bottom third of the rice
skin. Tuck away from you twice. Fold the sides over, then continue to roll.
Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until
golden. Serve with lettuce leaves, garnishes and dip sauce.

This is from the “Art of Asian Cooking” by Bruce Cost. I was fortunate to
have taken classes from him in Berkeley.

Posted by Stephen Ceideberg; April 14 1991.

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TART OF RHUBARB WITH STRAWBERRIES AND CINNAMON ICE-CREAM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CINNAMON ICE-CREAM—–
1/4 liter Milk (7/8 cup)
1/4 liter Cream (7/8 cup)
4 Egg yolks
80 grams Granulated sugar (2 7/8 oz)
3 tablespoons Ground cinnamon
—–DOUGH—–
80 grams Butter (2 7/8 oz)
100 grams Granulated sugar (3 1/2 oz)
1 Egg
1 dash Salt
1/2 Vanilla bean — scrapped
3 tablespoons Whipping cream
1/2 Lemon — grated rind
150 grams Sifted flour (5 1/3 oz)
100 grams Ground almonds (3 1/2 oz)
—–RHUBARB TART—–
400 grams Rhubarb (7/8 lb)
50 grams Granulated sugar (1 3/4 oz)
3 tablespoons Water
1/4 liter Heavy cream (7/8 cup)
2 tablespoons Kirsch
1 Vanilla bean — slit
4 Egg yolks
Butter for the flan ring
Flour for dusting
3 tablespoons Coarse sugar
—–STRAWBERRY SAUCE—–
400 grams Strawberries (7/8 lb)
100 grams Granulated sugar (3 1/2 oz)
3 tablespoons Water
2 tablespoons Kirsch

Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.
Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually
stir in the hot liquid into the egg mixture. Return to saucepan, over LOW
HEAT beat until it thickens. Let cool. Freeze. PASTRY DOUGH: Beat butter and
sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add
vanilla seeds, cream and grated lemon rind. Stir in flour and almonds.
Rapidly work into a smooth solid dough. Cover and chill for 1 hour.
STRAWBERRY SAUCE: Wash and hull the strawberries. Place in a saucepan, add
sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine
sieve. TART: Wash, trim and skin rhubarb, cut diagonally into slices. Spread
the bottom of a flat pan with sugar and place rhubard on top. Add water and
bring to a quick boil. Let rhubarb cool. Remove the rhubarb from the liquid
with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg
yolks, sugar and vanilla seeds. Blend well. Heat the oven to 180 oC (355
oF). Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the
dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around
the edge. Prick with a fork, line with aluminium foil, fill with dry beans
and bake blind for 10 minutes. Remove beans and foil, spread the bottom with
the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with
coarse sugar and continue baking for 10 minutes. Let cool. SERVING: Cut the
tart, transfer on plates. Spoon some strawberry sauce on one side, scoop
ice-cream and set on sauce. ~

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Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

Date: Thu, 08 Dec 94 13:45:45 GMT
From: williams@vmark.co.uk (Pete Williams)

Easy Fruit Cake
—————

This is a basic fruit cake recipe that can be easily varied as desired.

Ingredients:

1/2 cup apple sauce
3/4 cup water
1/2 cup sugar.
(I used white sugar; you can use brown if you like.)
2 1/2 cups mixed dried fruit.
(I like to use half currants, half raisins.)
2 egg whites or equivalent, lightly beaten.
1 1/2 cups white flour.
(Whole wheat is OK, but it changes the taste.)
2 tsp baking powder.

Method:

Place the apple sauce, water, sugar, and dried fruit in a saucepan. Bring
to a boil and simmer for 20 minutes, then allow to cool.

Set the oven at 300 deg F (cool). Line a 6-inch round cake tin with
greaseproof paper.

Mix the egg whites into the fruit mixture, then sift the flour and baking
powder into it too. Mix, adding water if necessary to make a stiff batter.
Pour into the prepared tin, sprinkle the top with brown sugar, and bake for
1 1/2 to 2 hours, until a skewer inserted into the centre of the cake comes
out clean, more or less – with all this fruit, it’s not going to come out
very clean anyway!

The amount and type of fruit in this recipe can be varied very much to
produce different results. Many folk in this country would use sultanas
(yellow raisins) for some of the fruit, but I don’t like them so I don’t
use them. You can substitute 1/2 cup of chopped glace cherries for some
of the fruit, or add chopped candied orange peel, dates, apricots…
The possibilities are endless.

Grasshopper Pie (Elvis’s Cookbook)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Chocolate Cookies — cream-filled
14 Oz. Can Sweetened Condensed Milk
3 Tablespoons Creme De Menthe — (green)
2 Tablespoons Creme De Cacao — (white)
1 Cup Heavy Cream — whipped
Mint — for garnish

In a bowl crush 20 cream-filled chocolate cookies to make 1 3/4 cups of
crumbs Reserve 1/4 cup for garnish. Pat the remaining crumbs on the
bottom and sides of buttered 9-inch pie tin. Set the crust aside.

In a medium bowl combine the condensed milk, creme de menthe, creme de
cacao, and heavy cream. Mix thoroughly. Pour the mixture into the crust.
Top with the remaining crumbs. Freeze pie for 6 hours. The pie will not
freeze solid. Garnish with mint.

Source: ‘Fit for a King’ The Elvis Presley cookbook.

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